Snort!
I use a Paul Hollywood's recipe for my crumpets and they turn out pretty well using Halbweiss flour.
I use Halbweiss flour for most of my bread making.
Oh, I have a clue, all right. Want crumpets? Here you go . Easiest recipe ever. Surely you can find plain flour?
YW.
mirfield is right. They're rubbery, bubbly, pikeletty, non-bready things. And you eat them toasted, which reduces the rubberiness. From that linked recipe:
"The word "crumpet" is thought to derive from the Welsh crempog, a pancake or fritter, and it's likely they date from the 18th century. Like a pancake, a crumpet is made with a thin batter, but there the similarity ends: it differs greatly in texture and body. The signature hole-riddled texture..."
Thanks very much, I know very well what a crumpet is (would I be crazy about something I don't know?). I just know neither how to get them in large amounts nor how to make them (yet).
OMG!!! the Germans with their DIN numbers... I have to order brochures in size DIN-A4... Seriously??? Why can't we just call it A4?
The ingredients you quoted are pretty much the Hairy Biker recipe.
If you read to the bottom of the kitchn recipe I linked, it tells you how to modify the english muffin recipe for crumpets.
There used to be Muffin The Mule - until it was made an arrestable offence
Ah, dear Annette Mills. And Prudence Kitten...
Hello und Kudos to EVERYONE in this thread,
even though it's almost 9 years old it helped me to find the right flour for my newly aquired irish baking recipies!
Have a great day and a save 2019 everyone!
Greetings from Bremen
Kai